Ingredients
Scale
For the Alfredo Sauce:
- 6 tablespoons Butter
- ¾ cup Grated Parmesan Cheese
- ¾ cup Grated Romano Cheese
- 1 pint Heavy Whipping Cream
- ½ teaspoon Garlic Salt
- Parsley for topping
For the Grilled Chicken Fettuccine Alfredo:
- 16 ounces Fettuccine
- 2 Boneless Skinless Chicken Breasts
Instructions
For the Alfredo Sauce:
- In a saucepan, melt butter over medium heat.
- Whisk in heavy cream and all cheese (Parmesan and Romano).
- Continue stirring until cheese is completely melted and the sauce begins to thicken.
- Stir in garlic salt until well incorporated.
For the Complete Grilled Chicken Fettuccine Alfredo:
- Boil 8 cups of water in a large pot and add fettuccine noodles. Cook until al dente according to package directions, then drain.
- Meanwhile, preheat grill to medium-high heat. Season chicken breasts with salt and pepper.
- Add chicken breasts to grill and cook for 5-6 minutes per side until no longer pink in the center.
- Slice cooked chicken into strips.
- Spoon the prepared Alfredo sauce over the cooked pasta, add chicken strips on top.
- Sprinkle with fresh parsley and additional grated Parmesan cheese before serving.
Notes
- For the richest flavor, use authentic Parmigiano-Reggiano and genuine Romano cheese rather than domestic varieties
- Freshly grated cheese melts much better than pre-shredded options that contain anti-caking agents
- The sauce will continue to thicken as it cools, so remove from heat when it’s slightly thinner than you want the final result
- For a lighter version, substitute half-and-half for some of the heavy cream (though the sauce won’t be quite as rich)
- Adding a pinch of nutmeg to the sauce creates a subtle depth of flavor that complements the cheese perfectly
- Undercook the pasta slightly if you plan to let it sit in the sauce for a few minutes before serving
- Fresh garlic can be substituted for garlic salt—use 2-3 cloves minced and add salt separately to taste
- The sauce can be made ahead and gently reheated, but it’s best freshly made and served immediately
- For extra flavor, marinate chicken in Italian dressing for 30 minutes before grilling
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate (1/4 of the total dish)
- Calories: 1,200 kcal
- Sugar: 3 grams
- Sodium: 1,100 mg
- Fat: 80 grams
- Saturated Fat: 40 grams
- Unsaturated Fat: 36 grams
- Trans Fat: 1 gram
- Carbohydrates: 40 grams
- Fiber: 2 grams
- Protein: 60 grams
- Cholesterol: 240 mg